Potatoes Hungarian Recipe

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This recipe for Potatoes Hungarian, by Elaine Aubin, is from Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Number Of
Servings:

Number Of
Servings:

6

Preparation
Time:

Preparation
Time:

1-2 hours???

Personal
Notes:

Personal
Notes:

This recipe is from the vintage 1966 Woman's day encyclopedia of cookery that I received as a wedding gift from Mom. I made it for a family Easter dinner around 1974. Following the well established family fear of not having enough food, I made a lasagna sized pan full. It took half a day!! The potatoes crack and fall apart as you try to slice them, leading me to put aside and "nice" slices for the top of the dish. The starch buildup on the knife has to be cleared off after every 3 to 4 slices. There is enough cholesterol and saturated fat to kill a cow, but... the end result is delicious. Everyone loved them. Today, on the rare occasions that I make this dish, I use fat free sour cream, but still add the butter because the flavor is wonderful. If I want a large serving, I actually make 2 smaller casseroles and throw the second one in if it looks like I'll need it. Like so many things with a creamy sauce, it tends to separate when reheated, so it's not as good as the first time around... But still good enough to eat.

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